Garlicky Linguine with Crab, Red pepper and Pine Nuts

Ingredients for Garlicky Linguine with Crab, Red pepper and Pine Nuts

• 5 tablespoons unsalted butter

• 1 red pepper, finely chopped

• 4 garlic cloves, finely chopped

• 1/4 teaspoons dried crushed red pepper

• 120ml dry white wine

• 350g linguine

• 1 230g bottle clam juice

• 450g fresh lump crabmeat, picked over

• 1/4 cup finely chopped fresh parsley

• 1/3 cup pine nuts, toasted

• Freshly grated Parmesan cheese

How to make Garlicky Linguine with Crab, Red pepper and Pine Nuts

Melt butter in heavy large skillet over medium heat. Add pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 120ml cooking water.

Return pasta to pot. Add clam juice, 120ml cooking water and pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.